Slow-Simmered Doro Wat Ethiopian Chicken Curry

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and spicy Ethiopian chicken curry slow-cooked with berbere spice, onions, garlic, and ginger for deep, layered flavors. This Ethiopian-inspired curry recipe, ready in about 85 minutes, pairs whole chicken legs, berbere spice, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 65 min Serves 4 Ethiopian cuisine 550 cal/serving

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Ingredients

4, skin removed, split at the joint whole chicken legs
4 tbsp berbere spice
3 large, finely chopped yellow onions
6, minced garlic cloves
2 tbsp, grated fresh ginger
4 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
3 tbsp tomato paste
2 cups water
4, peeled hard-boiled eggs
1.5 tsp salt
1 tsp black pepper

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Instructions

Step 1: Melt 4 tbsp niter kibbeh or unsalted butter in a large heavy pot over medium-low heat. Add 3 large finely chopped yellow onions and cook slowly, stirring often for 20 minutes until deep golden brown and caramelized.
Step 2: Stir in 6 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
Step 3: Add 4 tbsp berbere spice and 3 tbsp tomato paste, stirring constantly for 4 minutes to release the spices' aroma and deepen the sauce color.
Step 4: Add 4 split whole chicken legs, seasoning with 1.5 tsp salt and 1 tsp black pepper. Brown the chicken pieces on all sides for 8 minutes.
Step 5: Pour in 2 cups water and bring to a gentle simmer. Cover partially and reduce heat to low. Let simmer for 45 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
Step 6: Add 4 peeled hard-boiled eggs to the pot and simmer uncovered for 10 more minutes to absorb flavors.
Step 7: Remove from heat and let rest for 5 minutes before serving.